Meat Soups

Kind	Main ingredients	Flavouring	Seasoning	Fat	Liquid	Binding	Time	Special preparation.
Kidney	1 ox or 2 sheeps kidneys	1 onion, bunch of herbs (6 pepper corns, 1 blade mace, ¼ tsp Celery salt, tied in muslin), 1 carrot.	1 tsp Salt, ¼ pepper	25g.	1L stock or water	25g flour	3-4 hrs for ox kidneys, 2 hrs for sheep kidney.	Soak the kidney in salted water (1 tsp To ½ L) for 5 10 mins. Dry and cut into small pieces.
Mulligatawny	500g middle neck of mutton or 1 rabbit or 500g gravy beef.	12g curry powder, 1 tsp Curry paste, 1 onion, 1 turnip, 1 carrot, 1 green apple or 1 stick rhubarb, 1 tsp Chopped parsley.	1 tsp Salt.	25 g.	1L stock or water	25g flour	2-3 hrs.	Cut up meat, apple (or rhubarb) and vegetables. Cook the curry powder and paste with the flour. (paste may be omitted). Joint the rabbit after soaking 5-10 mins. in salted water.
Oxtail	1 oxtail.	1 carrot, 1 turnip, 1 onion, small bunch herbs.	2 tsp Salt, ¼ tsp Pepper.	50g.	2L stock or water.	50g flour.	3-4 hrs.	Separate the tail into small joints.
Vegetable (brown)	500g mixed vegetables (as varied as possible.	Bunch herbs, 6 cloves, blade mace (tied in muslin).	1 tsp Salt, 1/8 tsp Pepper.	25g	1L stock	25g flour	1-2 hrs.	Cut vegetables into small pieces.
Fish	750g white fish, cod, hake etc.	1 onion, 1 carrot, small bunch herbs, 1 clove, 1 tsp Chopped parsley.	1 tsp Salt, 1/8 tsp Pepper.		1L water or fish stock.	25g flour or 25g sago or tapioca.	¾ - 1hr.	Scale and clean fish and cut up.